Ingredients:
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Directions:
For filling:
Preheat oven to 375 degrees. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix apples, cranberries, white sugar, crystallized ginger and 1 tablespoon flour in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.
Meanwhile, prepare topping:
Blend brown sugar, remaining flour, oats, ground ginger, cinnamon, salt and cloves in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.
Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream. |
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